Pastrami-Spiced Flank Steak

Oct 6, 2006

Pastrami, the popular New York City deli item, probably came to us via the Romanians, who prepared their meats (one in particular, pastrama) by smoking. Although our pastrami isn't smoked, it is similarly coated with coarse pepper and other aromatic spices. Serve it on sliced rye with a side of coleslaw, deli-style!

Rub both sides of steak with garlic, then pat with spice mixture. Place steak in large self-sealing plastic bag, pressing out excess air. Place bag on plate; refrigerate at least 2 hours, or up to 24 hours.

Remove steak from bag. Place steak on grill over medium heat and cook 13 to 15 minutes for medium-rare or until of desired doneness, turning steak once. Place bread slices on grill over medium heat and toast, without turning, just until grill marks appear on underside of bread.

Transfer steak to cutting board. Let stand 10 minutes to allow juices to set for easier slicing. Thinly slice steak across the grain and serve with grilled rye bread and mustard.

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